maillard reaction in chicken when heated to 300F

Why does food brown when cooked?

Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor. Shown above are two identical dishes cooked (left) below (140°C) and right at much higher temperatures. Both caramelization and the maillard reaction only occur on the right producing the noticeable brown color...Read about why foods brown


Ice Creams and Sorbets

ice ceeam after overrun


duck confit slow cooked

Science of Slow Cooking

What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the 

Science of Slow Cooking (Meats) -- 

Important Temperatures in Cooking, 

Cooking with Induction Stovetops 

Sous Vide Cooking

Best temperatures cooking chicken sous vide

Why does meat shrink when cooked? 

Confit Cooking

Sugar floats on perfect espresso

Science of Coffee

Sugar will float onto of a perfect espresso --

What compounds are in coffee beans?

Science behind pulling the perfect espresso shot

About Caffeine



capsaicin molecule

Tastant Molecules-II

Thermal

Artificial Sweeteners



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